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Linda's Baked Crab Rangoon

Total Time

23mins

Prep

15 mins

Cook

8 mins

These delicious little morsels are to die for! Creamy cheese and crab with lemon. Doesn't get much better than that!
Great as an appetizer for any social event, but don't wait until then. Make them for yourself and the family, and see for yourself how DELISH they are alone, or with any kind of dipping sauce you might like. I love them with my recipes for Linda's Chinese Duck Sauce and Linda's Thai Sweet Chili Sauce for Dipping (Egg Rolls, Sushi).

Directions

Put cream cheese in a glass dish, and microwave for 30 secs., until softened.

Chop the onions finely, and add to cream cheese.

Add your lemon and garlic juice, and mix well.

Chop the crab finely, or use the blender. Add to cream cheese mixture, and mix in well.

Place a heaping teaspoonful of mixture into the center of 8 won ton wrappers.

Dip you finger into the water, then rub around the edges of each won ton. Take another won ton wrapper, and wet one side around the edges, and put it on top of the mixture.

Seal the two wrappers together, pressing with your fingers all around the edge. Continue with the rest of the won ton wrappers, until all are completed.

When done, grease a cookie sheet with oil.

Rub each won ton in the grease on the bottom of the cookie sheet, and place each won ton on sheet. When all the won tons are done and on the sheet, brush a little oil on top, so they get nice and crispy around the edge.

Put in the oven, and bake for 8-12 minutes, depending on how crispy you like them.